Food roundup for feb 17

Here’s what’s going on today in the world of food:

Another installment of Cooking School Secrets tells us that our eyes might be deceiving us when we shop for the meat that looks the freshest. It turns out;

Color is not an accurate indicator of freshness. Meat packers often use carbon monoxide as a “freshness extender”; it preserves the meat’s red color indefinitely. What looks newest may actually be oldest.

Still, we’re a tad reluctant to go for the cut sitting in the back of the fridge with something fuzzy growing on it. That can’t be the freshest choice either…

In other deceptive practices news, Dairy Queen might be trying to pull a fast one on you with their new bargain menu. It seems some of the items are priced lower individually than when you package them together as a part of the “deal.” This trickery could cost you as much as 22 of your hard earned pennies.

And Lastly, if you’ve ever wondered about the difference between shaken and stirred, then this week’s edition of ask the bartender should shed some light on the subject. From reading the article it sounds like James Bond might have gotten it wrong, but we’d never want to be the one to tell him.